Chicken Fried Rice

If you're like me, then once a week you open your fridge and realize it's chock full of leftovers, and rather then eating the same thing as the night before you try and jazz it up and make it into something different.  For me it was left over rostisserie chicken and sweet corn from my last post, a few cups of white rice from chinese take out and a few other ingredients I happen to always have on hand.  The key to whipping up quick and easy recipes comes from a well stocked pantry.  As a rule of thumb I always have certain key things in my cupboard and freezer at all times that can be whizzed together in no time to form a quick and healthy meal.  Frozen peas, garlic, ginger, onions and eggs are just a few.  The result, fast and easy chicken fried rice guaranteed to be on the table in 15 minutes and in the process making your tummy and family very happy.  Leftover night has never tasted so good!

Chicken Fried Rice
Serves 4

1/4 cup plain vegetable oil like soy, corn or peanut
2 cups of pre cooked chicken (or any other protein you have on hand)
1 small onion or 1/2 of a large, finely chopped
3 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely chopped
3 whole scallions, whites and greens separated
1 cup of mixed veggies (I used 1/2 cup of fresh sweet corn and 1/2 cup frozen baby peas)
3 large eggs, slightly beaten
2 cups precooked rice

Heat a large heavy-bottomed skillet (cast iron works best) over high heat.  When hot, add 1 tablespoon of oil to the pan.  Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent. Add the garlic, ginger and scallion whites and stir fry until fragrant. Add the vegetables and chicken and cook until crisp, about 2 minutes. Transfer contents to a large bowl and return skillet to heat.

Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper. Stir constantly until the eggs are almost set but still moist. Transfer eggs to the bowl with chicken and veggies and again return skillet to heat.

Add the remaining oil then toss the rice into the pan making sure to break up any clumps. Stir the rice making sure it is evenly coated with the oil and season with salt and pepper. Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy. Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes. Toss in the scallion greens and remove from heat. Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!).

Serve in bowls and if you're like the boy, garnish with a few dollops of hot chili sauce.


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